Kiwi fruit / Chinese gooseberry (Kiwi / Kivi) (Actinidia)

Kiwi by Jônatas Cunha

Kiwi fruit is in season from late autumn through spring but due to controlled atmospheric storage and importation, they are sold year-round. It is rich in vitamins A, B, and especially C. The Hayward variety is the most common in Italy.

Buy: Kiwi fruit is oval in shape and has a thin, greenish-brown skin covered in fuzz with either green or yellow soft flesh with tiny edible black seeds. It grows up to 8 cm in length and 5 cm in width. It is harvested unripe and continues to ripen after it is picked when held at room temperature. It can be stored for months. Buy plump ones with unblemished skins (no signs of bruising, wrinkling, or tears in the skin). Ripe fruit will be slightly soft to touch but even if you purchase firm, unripe kiwis they will ripen at room temperature.

Store: A ripe kiwi can be kept at room temperature, away from other fruit (as the kiwis will accelerate their ripening) and out of direct sunlight for 2-3 days. Otherwise it can be kept in the refrigerator for up to 2 weeks. The golden kiwi (kiwi with yellow flesh) is normally sold ripe so it can only be kept for a day or two at room temperature or for 2 weeks in the refrigerator. An unripe kiwi will ripen over a few days and up to a week at room temperature. To accelerate the ripening process, a kiwi can be placed in a plastic bag with a ripe banana, apple, or pear which will release ethylene gas to help ripen the kiwi over 1-2 days.

Prepare: Cut off both ends, place the kiwi upright on one of the cut ends and use a paring knife to cut off the skin in slices, working your way around. It can then be sliced, quartered or cubed. A kiwi will benefit from being sprinkled with a bit of sugar and left to sit for 30 minutes. Do not use kiwi with gelatin as the gelatin will not set.